摘要
研制了一种无卤水的新型食用青果槟榔。取消现有槟榔普遍使用的卤水制作工艺,改良槟榔果加工过程并选用合适的香精香料,结果表明,护色、原果预处理、食用香精香料的使用、炮制等显著影响槟榔产品质量。不加卤水可以加工出风味独特的食用槟榔。
A new type of edible areca product without thick sauce, made with the green areca fruit, was researched and developed. The thick sauce processing technique, widely used in general edible areca products, was forsaken. Areca processing technique was modified and edible perfumes were suitably selected. The results showed that the color and luster preserving, raw fruit pretreating, using edible perfumes, and soaking were significantly important technique affected quality and safety of edible green fruit areca. A type of very delicious edible areca product can be processed without thick sauce.
出处
《食品科技》
CAS
北大核心
2009年第8期80-83,共4页
Food Science and Technology
关键词
槟榔
槟榔碱
加工
工艺
细菌总数
areca
arecoline
processing
technique
total bacterial count
